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Boozy Quinces With Gorgonzola And Mascarpone

This satisfying, sweet and savoury dish is pudding and cheese course in one.

Preparation time:
20 minutes

Cooking time:
20 minutes
to 45 minutes

Total time:
40 minutes
to 1 hour 5 minutes

Ingredients

1 Lemon

6 tbsp Clear honey

2 Star anise

1 Cinnamon stick

1 Bay leaf

1 Rosemary sprig

600ml Red wine

4 Quinces, peeled, halved and cored

500g Gorgonzola

250g Mascarpone

Method

Peel 3 strips of rind from the lemon; leave the pith behind. Put in a large pan with the honey, herbs, spices and wine; bring to the boil. Simmer for 5 minutes. Add the quinces, topping up with water to cover if necessary. Put a lid on, return to the boil, then turn down the heat. Poach for 20–45 minutes until tender, turning once.

Remove with a slotted spoon and transfer to a bowl. Take out the spices and herbs and boil until reduced by a third
and slightly syrupy. Leave to cool – it will thicken further. Serve half a quince per person, with some syrup and the cheeses.